Rizvi syed m (18 risultati)

Paperback. Condizione: As New. Binding firm, cover shiny, interior clean and unmarked. A very nice, unread copy.

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Condizione: New. In English.

Paperback. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

hardcover. Condizione: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority.

Condizione: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condizione: As New. Unread book in perfect condition.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Gebunden. Condizione: New. M.A. Rao is a professor emeritus of food engineering at Cornell University, Ithaca, New York. He focuses his research on the measurement and interpretation of rheological properties of foods. Many original articles, reviews, and book cha.

Condizione: New.

Condizione: New. pp. 812 4th Edition.

Condizione: Very Good. 3rd. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condizione: Very Good. 3rd. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.…

Condizione: New. pp. 812.

Buch. Condizione: Neu. Neuware - It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Administration. Kinetic data related to HPP have proven important for validation of pressure-assisted pasteurization. Due to these developments, three new chapters have been added to the Fourth Edition: - Food Microstructure Analysis - Glass Transition in Foods - Kinetics and Process Design for High-Pressure Processing The text focuses on elucidating the engineering aspects of food properties and their variations, supplemented by representative data. Chapters have been updated and revised to include recent developments. The book presents data on physical, chemical, and biological properties, illustrating their relevance and practical importance. The topics range from surface properties, rheological properties, and thermal properties to thermodynamic, dielectric, and gas exchange properties. The chapters follow a consistent format for ease of use. Each chapter contains an introduction, food property definition, measurement procedure, modeling, representative data compilation, and applications.…

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Naz SaimaDr.Saima Naz and Dr.M.Atiq Akhter are jointly working at University of Karachi since 12years on different kinds of Insects. They have done their doctorate in Entomology with Prof.Dr.S.A.Rizvi. They are Lecturer in Zoology in.…

Condizione: New. pp. 812 Approx 656 equations This item is printed on demand.